When it comes to Valpolicella Classico and Amarone della Valpolicella, Giuseppe Quintarelli is more than an icon. He is the standard by which all other examples are judged. Giuseppe's sixty-year career was defined by his perfectionist tendencies and steadfast traditional approach among a wave of modernist thinking that swept through the hills above Verona. Today, his daughter, Fiorenza, son-in-law Giampaolo, and grandsons Francesco and Lorenzo carry on that same philosophy.

THE WINES

Primofiore is a blend of 50% Corvina and Corvinone, 50% Cabernet Sauvignon and Cabernet Franc. The Cabernet Sauvignon is partially dried before pressing, and all others are directly pressed.

Ca' del Merlo is a single vineyard comprised of 55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Cabernet Franc Nebbiolo, Croatina, and Sangiovese. After February, the wine is racked onto the lees of Amarone, starting a second alcoholic fermentation known as ripasso.

Valpolicella Classico is a blend of Corvina, Corvinone, and Rondinella. Half of the grapes are dried for two months prior to pressing, and half are directly pressed.

Rosso del Bepi is de-classified Amarone della Valpolicella sourced from limestone and basalt soils. The grapes sit in wooden boxes or straw mats to dry until the end of January when they're pressed. After 20 days of maceration, fermentation begins and lasts 45 days. Only produced in select vintages!

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